The sun just happen to be coming perfectly in the kitchen window when I snapped this shot of the Eggs Benedict with my iPhone.
So Eggs Benedict is my favorite breakfast of all time. Whenever we go out to breakfast somewhere new I usually try this dish if it is on the menu. Some have been great but others not so much. I have always wished I could do at home but the egg and hollandaise sauce just seemed too complicated and that it will never be as good as I want it. Then I found a recipe online for making the sauce in a blender and boom, HALF the battle was won!
Please read through everything before starting as there are some technical aspects that are important to understand.
1 whole grain English muffin
pat of butter for muffin (1/2 pat on each)
drizzle of olive oil
2 slices of Canadian bacon
Blender hollandaise sauce
fresh cut chives and cara cara orange slices for garnish
Slice and lightly toast muffin adding butter while warm.
Heat small pan with a drizzle olive oil and add small pot to stove to boil water. Lower water to simmering.
Crack eggs in separate bowls and then grab a ladle. Place ladle in simmering water so that it is not completely under the water and pour the egg into the ladle then slowly tilt the ladle so that the egg goes into the water. This may take some practice. Your goal is to slightly start the cooking process in the ladle where you can control the egg instead of dropping it into the pot and the whites going everywhere. There are many techniques to try so you can look them up and use the one that you like the best.
While the eggs cook to your preference of runny, firm etc. Cook the Canadian bacon until slightly seared.
Put the bacon on the English muffin, the egg on top then make the sauce following the link I provided. The sauce is the most technical part of this meal so please follow the directions.
Drizzle sauce on egg then sprinkle chives and add your oranges to the plate. Enjoy!